This Baked Milk Custard Rice Cake is creamy, smooth, and lightly chewy with a rich custard texture. Made with leftover cooked rice, condensed milk, eggs, and milk, it’s an easy dessert that transforms simple ingredients into a comforting homemade treat.
Perfect served chilled or at room temperature, this dessert is ideal for family gatherings, afternoon tea, or whenever you’re craving something sweet.
Why You’ll Love This Recipe
- Great way to use leftover cooked rice
- Creamy custard texture
- Simple pantry ingredients
- Easy blender recipe
- Perfect make-ahead dessert
- Delicious served chilled or warm
Ingredients
- 1 cup cooked rice
- 1 can (397 g) sweetened condensed milk
- 2 large eggs
- 1 cup milk (whole or evaporated)
- 1 teaspoon vanilla extract (optional)
Equipment
- Blender or food processor
- 8×8-inch square or 9-inch round baking pan
- Mixing spatula
- Cooling rack
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (180°C).
Lightly grease an 8×8-inch baking pan or a 9-inch round pan.
2. Blend the Batter
Add the following to a blender:
- Cooked rice
- Sweetened condensed milk
- Milk
- Eggs
- Vanilla extract
Blend for 30–45 seconds until smooth and creamy.
3. Pour into the Pan
Pour the batter into the prepared baking pan.
Spread evenly.
4. Bake
Bake for 45–50 minutes, or until:
- The center is set.
- The top is lightly golden.
- A toothpick inserted into the center comes out clean.
5. Cool
Allow the cake to cool completely.
For the best texture, refrigerate for several hours or overnight before slicing.
Serve chilled or at room temperature.
Tips for Success
- Short-grain rice creates the creamiest texture.
- Blend the batter thoroughly for a smooth consistency.
- Do not overbake, as it can dry out the custard.
- Bake on the center oven rack for even cooking.
- Let the cake chill before serving for cleaner slices.
Flavor Variations
Cinnamon
Sprinkle ground cinnamon or nutmeg over the batter before baking.
Coconut
Replace regular milk with coconut milk and add shredded coconut.
Chocolate
Blend in 2 tablespoons cocoa powder and stir in chocolate chips.
Citrus
Add lemon or orange zest for a fresh, bright flavor.
Fruit
Mix in raisins, chopped dates, or dried cranberries before baking.
Serving Suggestions
Enjoy this rice custard cake with:
- Fresh strawberries, raspberries, or blueberries
- Whipped cream
- Powdered sugar
- Caramel sauce
- Vanilla ice cream
- Hot tea or coffee
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Wrap individual slices tightly and freeze for up to 2 months.
Thaw overnight in the refrigerator before serving.
Recipe Tips
- Allow cooked rice to cool before blending.
- If using brown rice, blend longer for a smoother texture.
- If the batter seems too thick, add a splash of milk.
- Line the baking pan with parchment paper for easier removal.
- Rotate the pan halfway through baking if your oven heats unevenly.
Nutrition (Approximate Per Slice)
- Calories: 230
- Fat: 7g
- Carbohydrates: 36g
- Sugar: 22g
- Protein: 6g
- Fiber: 1g
Frequently Asked Questions
Can I use leftover rice?
Yes. This recipe is an excellent way to use leftover cooked rice.
Which type of rice works best?
Short-grain rice creates the smoothest, creamiest texture, but any cooked rice can be used.
Can I make it dairy-free?
Yes. Substitute condensed coconut milk for sweetened condensed milk and use your preferred plant-based milk.
Can I make it ahead of time?
Absolutely. It tastes even better after chilling overnight.
What if I don’t have a blender?
Use a food processor or immersion blender. You can also mash the rice thoroughly before mixing.
Can I double the recipe?
Yes. Use a larger baking dish and increase the baking time by about 5–10 minutes, checking that the center is fully set before removing it from the oven.
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